酸汤肥牛

2024-07-04 03:02:25 2359

酸汤肥牛
酸汤金针肥牛的做法有很多种,各家都有自己的“秘制酸汤”,先将金针菇炖煮一下, 再放入焯过的肥牛在酸辣金汤中过一下,就可以放入大汤碗中了。 由于天热, 就没有加一勺热油来炝一下了。这菜汤色金黄清澈,口感酸辣但味道不失鲜美,肉吃起来一点也没有厚重味,里面的配料金针菇也滋味十足, 用这个汤来泡饭都是很过瘾美味。 这个菜做起来不复杂,超级推荐大家尝试一下,保准不让你失望,吃过后直呼过瘾。

Details of ingredients

  • 肥牛1小包
  • 金针菇1小把
  • 南瓜1小块
  • 黄辣椒酱1大勺
  • 1小蝶
  • 白醋3勺

Technique

  • 难度初级
  • 工艺
  • 口味酸辣
  • 时间二十分钟

Steps to make 酸汤肥牛

  • 1.准备好原料;
  • 2.烧锅开水, 将肥牛下入里面;
  • 3.变色后将肥牛捞出来备用;
  • 4.烧热锅, 放入少许油, 下入黄辣椒酱和葱姜蒜末翻炒;
  • 5.再加入准备好的南瓜泥一起翻炒;
  • 6.再加入适量的水炖煮一下;
  • 7.用勺过滤下杂质, 再加入适量的盐和胡椒粉调味;
  • 8.加入适量的白醋;
  • 9.加入金针菇进去煮熟;
  • 10.将煮好的金针菇垫入碗的底部;
  • 11.将肥牛再放入里面焯烫一分钟捞出放在金针菇的表面上;
  • 12.再一次沿着锅边放入白醋,
  • 13.将汤汁浇淋在肥牛上, 再在上面点缀点香菜叶红椒末。
  • 14.端上桌了。
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